VetteRanger's French Onion Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 beef bouillon cubes2 cups watergenerous pinch of Thyme1 teaspoon floursmall bay leafminced garlic1 ounce white winesaltpepper2 slices of whole wheat bread1/4 cup grated cheese2 oven safe bowls
Slice the onions into narrow strips, and saute in as little olive oil as will cover your saute pan. Saute until soft and cooked. Near the end, add a small amount of minced garlic to taste, and the flour. Brown the flour.
While sauteing the onions, put the bullion cubes in the water along with the thyme and bay leaf and heat to boiling. As this reaches boiling, add the white wine. Then add the sauteed onion mixture. Add a couple of shakes of salt and one of pepper, or more to taste.You are going to cook off the alcohol from the wine, so we are not adding calories for the wine to this recipe's calculation.
Reduce heat , cover and simmer for at least 20 minutes, adjust the time for how soft you like your onions in the soup. The saucepan may simmer as long as you want, but add a bit more water if you simmer much longer than 20 minutes.
While simmering, use your saute pan to toast the two slices of bread, and then pinch them into seven or eight pieces in the bowl.
A bit before you want to stop simmering the onion mixture, preheat your oven broiler.
When done simmering, pour the contents of the saucepan into the two bowls. Sprinkle 1/8th cup grated cheese across the top of the soup. Place under the broiler for 5 minutes.
Serve immediately.
Serving Size: 1 bowl
Number of Servings: 2
Recipe submitted by SparkPeople user VETTRANGER.
While sauteing the onions, put the bullion cubes in the water along with the thyme and bay leaf and heat to boiling. As this reaches boiling, add the white wine. Then add the sauteed onion mixture. Add a couple of shakes of salt and one of pepper, or more to taste.You are going to cook off the alcohol from the wine, so we are not adding calories for the wine to this recipe's calculation.
Reduce heat , cover and simmer for at least 20 minutes, adjust the time for how soft you like your onions in the soup. The saucepan may simmer as long as you want, but add a bit more water if you simmer much longer than 20 minutes.
While simmering, use your saute pan to toast the two slices of bread, and then pinch them into seven or eight pieces in the bowl.
A bit before you want to stop simmering the onion mixture, preheat your oven broiler.
When done simmering, pour the contents of the saucepan into the two bowls. Sprinkle 1/8th cup grated cheese across the top of the soup. Place under the broiler for 5 minutes.
Serve immediately.
Serving Size: 1 bowl
Number of Servings: 2
Recipe submitted by SparkPeople user VETTRANGER.
Nutritional Info Amount Per Serving
- Calories: 146.9
- Total Fat: 5.8 g
- Cholesterol: 7.5 mg
- Sodium: 1,150.3 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 3.5 g
- Protein: 8.0 g
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